Pepperoni~ mozzarella & broccoli pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni, or other shaped |
| Pasta | ||
| ⅔ | cup | Vegetable oil |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Coarsely ground black |
| Pepper | ||
| 3 | cups | Broccoli flowerets -- |
| Steamed 3 min. | ||
| 1 | Whole pepperoni, 12 oz., | |
| Skinned -- cut into 1/4\" | ||
| Pieces | ||
| 6 | ounces | Mozzarella cheese -- cut |
| Into 1/4\" pieces | ||
| 1 | medium | Green pepper -- cut into |
| ¼ | \" pieces | |
| ½ | cup | Red onion -- chopped |
| ½ | cup | Carrot (about 1 medium) -- |
| Chopped | ||
| ⅓ | cup | Canned sliced black olives |
Directions
Cook pasta in plenty of boiling water until al dente, about 10 min.
Drain, rinse in cool water. Whisk oil, lemon juice, vinegar, salt, oregano and black pepper together, set aside. In a large bowl combine all remaining ingredients. Add pasta, combine. Add dressing, toss to blend. Serve chilled or at room temperature.
Recipe By : 365 Ways to Cook Pasta